This classic egg salad is perfect for sandwiches or scooped on top of a halved tomato or a chef's salad. The chopped fresh herbs add a fleck of color and freshness. Use leftover hard-boiled eggs if you have them.
Recipe courtesy of Food Network Kitchen
Total:
35 min
Active:
5 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Cover the eggs with at least 2 inches of water in a medium saucepan and bring to a rolling boil. Remove from the heat, cover and let sit for 10 minutes. Transfer the eggs to a bowl of ice water to cool completely.

Mix together the mayonnaise, celery, onions, parsley, mustard, lemon juice, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Peel and roughly chop the eggs, and add to the mayonnaise mixture and toss gently to combine. Serve right away, or cover and refrigerate for up to 2 days.

Categories:
More from:

Memorial Day

IDEAS YOU'LL LOVE

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Smoked Salmon and Egg Salad Tartines

Recipe courtesy of Ina Garten

Tuna Salad

Recipe courtesy of Ina Garten

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Grape Salad

Recipe courtesy of Trisha Yearwood

Square Deviled Eggs

Recipe courtesy of Food Network Kitchen

Crispy Easter Eggs

Recipe courtesy of Ree Drummond

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking